Greek Lemon Chicken with Dill

 

Preparation info
  • This will serve

    4

    people.
    • Difficulty

      Medium

Appears in
Persia in Peckham

By Sally Butcher

Published 2007

  • About

In my experience, this is one of those I’m-really-full-but-I’m-going-to-keep-eating-’til-I-pop dishes. In truth it doesn’t sound very exciting, but wait until they have their first few mouthfuls.

Ingredients

  • butter
  • 1 large onion, peeled and sliced
  • 2 medium to large carrots, peeled and cut into chunky sticks
  • 5–6

Method

Heat a little butter (or olive oil, but butter is better) in a pan, and sauté the onion, carrots and celery. Add the chicken joints, and stir until the chicken is sealed. Mix in the herbs and the turmeric, and then add enough water to cover the chicken. Next in are the dried limes (or lemon), and the